Pasta recipe with scallops: golden seared sea scallops tossed with pasta, sweet halved tomatoes, corn, and zucchini, finished simply with good olive oil, lemon, and torn basil. This seared scallops pasta is ready in about 30 minutes and elegant enough for guests, easy enough for a weeknight.
For this pasta recipe with scallops I keep things light. Sauté shallot and garlic, add tomatoes, corn and zucchini, toss with your cooked pasta, then top with scallops seared separately so they stay juicy. No heavy sauce-just a drizzle of olive oil, a squeeze of lemon, and fresh basil to brighten the whole dish.
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Why You'll Love This Pasta Recipe With Scallops
- Pasta with scallops - restaurant-worthy flavor without the fuss; ready in about 30 minutes. Use sea scallops or bay scallops for a budget-friendly option.
- Light, fresh finish - no heavy sauce here: a drizzle of olive oil, a squeeze of lemon, and torn basil let the scallops and veggies shine.
- Flexible & seasonal - swap the zucchini for asparagus or peas, use gluten-free pasta, or make it all zoodles for a lighter version.
- Weeknight friendly, party-ready - simple to scale and easy to prep ahead; sear the scallops last so they stay juicy and perfectly caramelized.
Ingredients You'll Need
- Pasta - Your choice: gluten-free or wheat. Angel hair, linguine, or spaghetti all work well.
- Scallops - Large fresh sea scallops (buy "dry" scallops that haven't been treated with additives) for the best sear and flavor.
- Corn - Fresh corn cut from the cob, or frozen thawed kernels for convenience.
- Tomatoes - Grape or cherry tomatoes (small, sweet varieties work best); halve before using.
- Zucchini - Small green zucchini for best color and texture; spiralize or slice as directed.
- Shallot - Thinly sliced shallot adds a sweet, delicate onion flavor-slice into rings or mince, depending on your preference.
- Garlic - Fresh garlic cloves, chopped or minced for best aroma and flavor.
- Olive oil - A good extra-virgin olive oil for sautéing and finishing.
- Deglazing liquid - Dry white wine is my go-to; a light broth or even a splash of lemon water works if you prefer no alcohol.
- Herbs - Fresh basil torn, and parsley if you like extra brightness at the end.
- Lemon (optional)- To squeeze over the dish for fresh flavor and brightness.
Please see the recipe card for measurements, salt and pepper.
Chef's Tip - Sea Scallops vs. Bay Scallops
I usually buy medium-large dry sea scallops for the best sear, but if you want a budget-friendly option, sweet bay scallops are excellent. Bay scallops are smaller and cook very quickly-don't try to sear them hard (crusty). Instead, sauté briefly in a little olive oil with garlic, salt, and pepper, finishing with a squeeze of lemon or a splash of white wine for brightness. They truly are a delicious option.
Substitutions and Variations
- Vegetable swaps - Peas, baby spinach leaves, thin asparagus pieces, snap peas, extra zucchini.
- Tomatoes - Swap chopped sun-dried tomatoes for the fresh, adding concentrated flavor. Using roasted cherry tomatoes is good too.
- Protein swaps: Large shrimp (seared, baked, broiled or grilled) or thinly sliced, cooked chicken breast are good options.
Buying and Searing Scallops - Quick Guide
- Smell & appearance: Scallops should smell like the ocean - fresh and briny, not fishy. Avoid any with an off odor.
- Color - Pink scallops (if you see them) are typically female scallops carrying roe, which gives them a coral color and a richer, sweeter flavor, while white scallops are usually male scallops.
- Size consistency: Choose scallops that are similar in size so they cook at the same rate.
- Dry vs. treated: Buy dry (chemical-free) scallops when possible. Ask your fishmonger if they've been treated with phosphates - treated scallops absorb water, look unnaturally white, and won't sear well. You don't want to pay for water weight.
- Freshness & timing: Use scallops the same day you buy them or no later than the next day.
- Transport & storage: Ask the fish counter to include an ice pack for the trip home in hot weather. Store scallops in the coldest part of your refrigerator or keep them on a bowl of ice (still packaged) until you're ready to cook.
- Cooking note: Pat scallops completely dry before cooking for the best crust.
How to Make Pasta with Scallops
Bring a pot of water to a boil for pasta and prep your vegetables. Halve the tomatoes, chop the zucchini and cook the corn. If you don't want to use corn, check the veggie swaps above.
Prep Vegetables
Chop the zucchini, halve the tomaotes, and cook the corn, if using fresh corn. If using frozen corn, thaw and drain well. Sauté shallot and garlic in a little olive oil, add the vegetables and cook until they are lightly cooked and hot. Keep vegetables warm until your scallops are done.
Prep Scallops
Unwrap the scallops and allow them to sit on the counter for 30-45 minutes to get the chill off. Check to see if the abductor muscle is still attached (the "foot"). If it is, remove it. It's chewy and not nice to eat.
Sear Scallops
Sprinkle the scallops with kosher or sea salt. Heat the pan over medium to medium high and add two teaspoons olive oil. Place the scallops in a single layer in the pan. Don't crowd them. Allow a golden crust to form.
This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.
When you get a golden crust, turn them over. Pour in the wine (or broth) and immediately cover with the lid. Turn the heat to low. The scallops will finish cooking in 1-2 minutes, depending on size and thickness. When done they should still be a little translucent in the center. Don't overcook them.
Chef's Tip - Best Pan for Searing Scallops
To get a good sear on scallops you need a reliable pan, but they are also delicate. If your nonstick is scratched, worn, or flaking, retire it and replace it - it's not safe to use. A well-seasoned cast-iron skillet is an excellent alternative for a nice crust.
How to Serve a Pasta Recipe with Scallops
To serve, place pasta and vegetables in a wide shallow bowl and top with scallops. For garish, sprinkle on additional fresh chopped herbs, top with scallops and if desired and little drizzle of good finishing olive oil (a lemon olive oil is nice), and a squeeze of fresh lemon if desired.
Storage and Reheating
While this pasta recipe is best served fresh, scallops can be reheated - but be very careful, because they easily become tough and rubbery. Warm them gently over low heat: a quick sauté in a little butter or olive oil for about 30-45 seconds, or a brief covered steam for 60 seconds, just until warmed through. Avoid high heat, long reheating times, or microwaving, which will overcook them and turn them rubbery.
If you do have leftovers, store the scallops and pasta/vegetables separately in airtight containers. Refrigerate and use scallops within 24 hours - best eaten the next day.
Recipe FAQs
Sear one side until a golden crust forms ( 1 ½-2 minutes). Turn the scallops, add a splash of white wine or lemon water, cover with a lid, and finish for about 1 minute - this keeps the crust intact and yields moist, tender scallops.
Scallops should be opaque in the center and slightly firm. They are not served raw like sashimi in this preparation - cook until just done for best texture. If you over-cook scallops can become rubbery.
Yes - thaw them completely overnight in the refrigerator, then pat them totally dry before cooking. Excess moisture prevents a good sear.
Yes. Peel off the small rectangular side muscle (if present) before cooking - it can be chewy. It is what anchors the scallop inside it's shell.
Yes - large shrimp cooked the same way works well. For non-seafood options, thin sliced chicken breast or Italian-style chicken sausage are good swaps.
More Seafood Recipes
Love seafood? Here are more dishes to try, all easy and doable for a weeknight or even for weekend company. Check out the fish and seafood recipes index for more inspration.
Did You Make This Recipe?
If you make this pasta recipe with scallops, please let me know how you enjoyed it. I love hearing from you, and your comments help others too. Please consider leaving a start rating.
📖 Recipe
Pasta Recipe With Scallops
Equipment
- Non-stick pan
Ingredients
- 1 cup cooked corn kernels 2 ears or use frozen thawed
- 2-3 small zucchini about a pound
- 1 dry pint grape or cherry tomatoes
- 1 large shallot
- 2 tablespoons olive oil divided use
- 3 large garlic cloves chopped fine
- 1 pound large sea scallops
- ⅓ cup dry white wine or broth
- Salt and pepper to taste
- 2 handfuls fresh basil leaves torn up
- 8 ounces pasta of choice angel hair, linguine, or spaghetti
- 1 tablespoon fresh chopped parsley
- 1 lemon cut into wedges for squeezing
Instructions
Start pasta water
- Fill a large pot of water ¾ fupp, add a little salt, and get it started. While the water is coming to a boil, prep the vegetables. Put wide shallow pasta dishes in a low oven (175°F) or warming drawer. This is optional but nice.
Prep corn
- If using fresh corn, bring a pot of water large enough to hold the ears of corn to a boil. Add salt and drop corn into the boiling water. Cook for 3 minutes and remove the corn. When cool enough to handle, cut the kernels off the cob with a sharp knife and set aside. If using frozen corn, thaw and drain, no need to cook (as it is already blanched).
Prep other vegetables
- For zucchini, trim off the ends, then cut lengthwise into quarters. Cut each quarter into slices about a ½" (1 cm) wide. Set aside. Slice tomatoes in half. Halve the shallot lengthwise, lay flat and slice into thin pieces.
Cook pasta and vegetables
- Start the pasta and cook according to package directions.
- In a large sauté or fry pan over medium heat, add 1 ½ tablespoons of olive oil. When hot add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds, then add the corn, zucchini, and tomatoes. Cook 5-7 minutes until tomatoes soften and zucchini and corn brown a bit. When done turn off the heat and sprinkle with salt and pepper to season. Keep warm.
Sear scallops
- To sear scallops, pat them dry, then season top and bottom with salt and pepper. Heat a non-stick sauté pan over medium heat with half a tablespoon of olive oil. When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 1-2 minutes. When done, they will be slightly translucent in the center. Do not over cook them. Depending on size, they will take 5-7 minutes total.
To serve
- Portion hot pasta into bowls and top with vegetables, basil and parsley, then scallops. Drizzle with a little extra olive oil ad serve with lemon wedges if desired. Serve immediately.
Notes
Nutrition
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Stacy R says
This recipe was amazing. It was very light yet filling and very flavorful. I added a little extra garlic for more flavor and it turned out just right. Definitely something I will make again. Thank you for posting this!
Katie says
Would a gluten free pasta work instead of the whole wheat option?
Sally says
Hi Katie, yes! I did make a note in the recipe that says try brown rice noodles for g-free followers, or even serve over brown or brown/wild rice blend. Should be great! Enjoy!
Vicky says
I haven't made scallops in a while but this post has certainly got me craving them!
Madonna says
Your food is always so beautifully prepared. I love the skillet photos. For some reason it reinforces the technique for me. I did not know about putting the lid on to finish them. Thanks for another great post.
Shut Up & Cook says
I adore almost all recipes with seared scallops, and this looks like a great one. It's amazing how many people don't know the difference between wet and dry, but what a different it is!
For another scallop recipe that I think you'd adore try Seared Sea Scallops on Bacon Polenta Topped with Chanterelles http://wp.me/puWta-gy
Your Pike Place Chanterelles would be perfect with this!!
Ann Mah says
I love the idea of corn, scallops and pasta together. And the sear on your scallops is admirable! (All this time, I think I haven't heated my pan hot enough.)